Products
Mathri (Salted Crackers)
October 21st, 2007 filed under Snacks, Vegan
Mathris are salted crisp crackers. Mathris are popular afternoon snack. Traditionally, mathris are served with spicy pickles.
Makes 40 to 50 mathri.
Ingredients:
- 2 cups All Purpose flour (plain flour or maida)
- 1/2 cup sooji (semolina flour)
- 1 teaspoon salt
- 1/2 teaspoon ajwain
- 4 tablespoons oil
- 3/4 cup lukewarm water (use as needed)
- Oil to fry
Method:
- Mix all the ingredients except the water.
- Add the water little at a time, kneading into a firm dough.
- Cover the dough and set aside for 15 minutes or more.
- Divide the dough into about 40 equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles.
- Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
- Heat the oil in a frying pan on medium heat.
- The frying pan should have atleast 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
- Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil.
- Fry the mathris until both sides are a light golden-brown.
Tips:
- Mathris can be stored for a couple of months in airtight containers.
- If the mathris are cooked on high heat, they will be soft.
hi aunty
ur snacks r too good, but for the gravies u have not used onions at all, i dont know but i think all the gravies are the same having hing, ajwain and tomatoes please give us some variations in gravies rather that just the same method for every dish
I guess she is jain and so she does not use onions. You can add the onions as you like.
Can u tell us in urdu too?
Mariam, spoken urdu and hindi are very similar, just in writing do they look very different. Also they have a lot of words in common, so the hindi terms used here are very likely to be understood by an urdu speaker.
However, is there anything in particular you would like in urdu?
Dear Manjula Aunty,
Tried the recipe. Came out just fantastic. Looks like its not going to last even few days! Loved you website. Going to try the suji ka halwa recipe today. Will keep you posted.
hello aunty,
I am trying these today. can you suggest me the storage conditions for mathri, because I wish to make and store so that my son can have for tea when I am away for work. How long will these stay? In what condition? Kindly reply.
Thank you.
Hello Priti,
Store the mathries in close box they will stay good for month or more.
hi,
ur recepies r ausome and very easy to make,i make rasogola it was very tasty,thanku aunty
dear auntie
hi,your recepies r very good,i like your recepies very much,i can today prepair this on my house.thankyou
Tks I enjoyed preparing yr recipe for PaniPuri.
Pls forward for me the recipe of Frankie. I enjoyed eating at the roadside in Mumbai
Dear manjula aunty,
your recepies are excellent. if you can show us how to make tea rusks-paape. it would be very nice.
best regards
asma
Hi All,
Just for a change you can add to the above ingredients dried ‘kasoori methi’, crush them in your palms and add them to the dried ingredients. You can get it from any Indian store, they are dried fenugreek leaves. It will give you good taste and aroma.
To make a variation with kasoori methi, how much kasoori methi is recommended with respect to the proportion of other main ingredients given by Manjula ji?